Tuesday, September 16, 2008

Mama Said To Share

best tasting brand

rolling method

candle votive as cutter

lift and flip on pan

silpat by another name

egg whites for royal icing

piping outside in

ready to share

Sugar Cookie
1 pkg. Kroger-brand sugar cookie mix.
1 stick butter melted.
1 egg beaten.
¼ cup flour.
Mix ingredients above until dough forms.

Roll dough portion between 2 pieces of wax paper.
Use cookie sticks as guides for rolling pin for consistent thickness.
Bake at 375 for 8-9 minutes until edges turn lightly brown.
Turn the pan after 3-4 minutes for uniform baking.

Royal Icing
1 lb. 10x sugar.
3 egg whites.
½ tsp. cream of tartar.

Beat with mixer until smooth.
Thicken with 10x as needed or thin with drops of water for correct piping consistency.

Tip: Roll enough dough for 2 large cookies between two sheets of wax paper. After cookie cutting, remove excess dough leaving only the cut cookie shapes. Lift the wax paper with cookie shapes and carefully flip on to cookie pan. Then, peel away wax paper from the cookie shape and repeat process.

If you truly enjoy baking cookies, consider purchasing a Silpat baking liner for your cookie sheet pan. Cookies never burn using the French-made liner. I own two so I can fill a pan with cookies while the other is in the oven.

Piping is an art. I recommend the Wilton-brand reusable bag. Pipe from outer cookie edge in as if coiling. If consistency is right, holes will fill as you pipe. Icing too thin will run.

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